Best Beef Vegetable And Red Chile Stew Recipes

BEEF, VEGETABLE, AND RED CHILE STEW

Steps:

• 1. Put the meat in a large pot with 2 quarts of water and bring to a boil. Reduce the heat to medium-low, and skim the foam that rises to the top as it boils. After 10 minutes, add the onion, garlic, bay leaves, salt, oregano, and cumin. Cover and simmer 1 hour and 30 minutes. 2. Meanwhile, heat a medium dry skillet over medium heat, and toast the chiles, pressing them flat with a spatula, until aromatic, about 5 seconds on each side. (Do not burn, or the chiles will be bitter.) Cool the chiles then tear into pieces, and put into a blender. Process as fine as possible. Add the tomatoes and epazote. Purée. Strain, pushing the puree with a wooden spoon, through a fine-mesh strainer into the soup pot. Cover and simmer 30 minutes. 3. Add the carrots and turnips, and cook 15 minutes. Add the zucchini, corn, and green beans. Cook until the vegetables are tender, about 12 to 15 more minutes. Taste and add salt, if needed. Serve in soup bowls. Pass the lime wedges at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BEEF AND VEGETABLE STEW

Steps:

• Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
• Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
• Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
• Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.